Pumpkins are a reliable and rewarding crop for many gardeners. With their vigorous growth and nutritional benefits, it’s no wonder that they’re a seasonal favorite. However, most pumpkin varieties don’t store well for extended periods. Even in a cool basement, they often start to soften after two to three months. Thankfully, there are several effective ways to preserve pumpkins, making them an excellent winter food project.
1. Cutting and Cooking Pumpkin
To begin, clean your pumpkin thoroughly and cut it into manageable pieces. Smaller pumpkins (under 10 pounds) can be halved, while larger ones should be cut into multiple sections. Some pumpkin varieties, such as the Jarrahdale, have particularly thick skins that require a heavy knife or cleaver, often struck with a hammer for easier cutting.
After cutting the pumpkin, use a spoon to remove the seeds and pulp. You can set the seeds aside for drying later. Once the pieces are cleaned, place them cut-side down in a baking pan. Bake the pumpkin at 325°F (165°C) for about an hour, or until the skin shows signs of collapse and the flesh is tender. Allow the pumpkin to cool, and for quicker cooling, pour off any accumulated juice from the pan.
If your cooked pumpkin is particularly watery, place the flesh in a strainer for 20 minutes to drain excess liquid.
2. Drying Pumpkin Seeds
Pumpkin seeds are a great snack or bird feed once cleaned. Start by separating the seeds from the pumpkin flesh. Rinse them thoroughly in lukewarm water, using a strainer to catch the seeds. After cleaning, spread the seeds out on a cotton towel to dry. If there’s still some flesh left, it will often stick to the towel, helping to remove excess pulp. Let the seeds dry for about a week at room temperature. Once dry, they should snap when folded in half—this ensures they’re ready for storage.
3. Freezing Pumpkin
Freezing pumpkin puree is one of the easiest and most popular ways to preserve your harvest. After cooking the pumpkin, blend it into a smooth puree using an immersion blender or food processor. To store, portion the puree into plastic freezer bags or use silicone muffin pans or ice cube trays for smaller servings. Freeze the puree on a flat pan first to prevent clumping, then stack the bags for efficient storage.
4. Dehydrating Pumpkin
Another excellent preservation method is dehydrating pumpkin into a chewy, flavorful fruit leather or jerky. To do this, mix cooked pumpkin puree with a bit of brown sugar, cinnamon, cloves, and salt—use spices sparingly, as the flavors will concentrate during dehydration. Spread the mixture on silicone sheets in a food dehydrator and set it to 135°F (57°C). Allow the pumpkin to dry for several hours. Once done, the pumpkin will lift off easily and can be torn into pieces resembling jerky. You can also cut it into strips and roll it up, much like fruit leather. The result is a delicious, chewy snack that tastes like pumpkin pie.
These methods allow you to enjoy your pumpkin harvest long after the growing season ends, turning a once-ephemeral crop into a year-round delight!